In general, you really can't go wrong with lamb chops, but I was surprised by how much I loved the sauce and feta combination. It's bright and tangy and pairs perfectly with the lamb without taking away from any of the lamb flavors. Best of all? This sauce comes together quickly and the lamb doesn't require any pre-planning, making this a great option for a quick and easy meal that doesn't taste like you were being lazy.
One small note for below. I found that the weight on the herbs seemed a little off relative to the volume measurements. I ended up doing around 20g each of the herbs (which seemed like more than a cup!). For the two of us, we ended up with plenty of extra sauce. I don't know if the discrepancy is due to my scale not handling increases in small amounts of weight well or whether it's an issue with the book's conversion.
One year ago: Parsley and Barley Salad
Two years ago: Pan Grilled Sea Scallop
Three years ago: Pinon Breaded Chicken with Ancho Chile Cranberry Sauce
Four years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Five years ago: Asparagus, Goat Cheese, and Lemon Pasta
Grilled Baby Lamb Chops with Feta and Zogghiu Mint Sauce (from the Cheesemonger's Seasons)
Ingredients
Sauce
1 1/2 cups / 45g loosely packed mint leave
1 1/2 cups / 45g loosely packed parsley leaves
2 small garlic cloves
sea salt and pepper
6 tbsp / 90 ml extra-virgin olive oil
3 tbsp fresh lemon juice
Rest
16 baby lamb chops
2 tbsp extra virgin olive oil
sea salt and pepper
4 oz / 115g feta
1. To make sauce, combine mint, parsley, garlic, 1/2 tsp salt, and a few grindings of pepper in a mortar and crush to form a thick paste. Add olive oil and continue working until creamy. Add lemon juice and stir to mix. (Alternatively, you can take the easy way and do this in the food processor although the author implores you not to. If you do so, as I did, you'll likely want to add a bit of oil to the herbs from the start.)
2. Preheat a grill (or you can pan-fry).
3. Rub the chops with olive oil and season with salt and pepper.
4. Cook chops over high heat for 2 minutes on each side for medium-rare.
5. Transfer to a serving platter, drizzle with zogghui while still hot, crumble feta over the entire dish, and serve.
Saturday, October 11, 2014
Cinnamon and Hazelnut Meringue
For some reason, we seem to make more recipes that use egg yolks than egg whites - creme brulee, pot de creme, and rich mousses. We, however, dutifully save the egg whites in the freezer. Of course, this has the unfortunate side effect of growing out of control with two freezer containers now dedicated to egg whites. We made a deal that we couldn't try a lovely recipe I found for lavender chocolate pot de cremes until the egg white situation got a little more under control. Luckily, Ottolenghi had the solution with meringue recipes. In one swoop, I used up a container of egg whites! And oh yes, even better, these are delicious. The brown sugar gives it a richer flavor than what you would expect in a meringue. This one's a little extra effort than some other meringues, but well worth the extra step for the smoother texture and depth of flavor.
One year ago: Imperial Potatoes
Two years ago: Grilled Chicken with a Cashew-Tomato Sauce
Three years ago: Black Radish Soup in Roasted Acorn Squash
Four years ago: Caramel Apple Blackout Cake
Five years ago: Raspberry-Topped Lemon Muffins
Cinnamon and Hazelnut Meringue (from Ottolenghi)
Ingredients
200g egg whites (about 7)
260g caster sugar (I used regular)
140g dark brown muscovado sugar
1/2 tsp ground cinnamon
30g hazelnuts, roughly chopped
1. Preheat oven to 225F.
2. Fill a medium saucepan with water and bring to a light simmer.
3. Place egg whites and both sugars in a heatproof bowl large enough to sit on top of the pan (my Kitchenaid mixer bowl works just fine for this).
4. Put bowl over simmering water, making sure it doesn't touch the water and leave it there for about 10 minutes, stirring occasionally until mixture is quite hot (~40C) and sugars have dissolved. (I found the temperature hit 40 far sooner than 10 minutes, but it still needed a bit longer to dissolve.)
5. Whip egg whites on high using a freestanding electric mixer for 8 minutes or until mix has cooled completely and is firm and glossy.
6. Sprinkle cinnamon over the meringue and use a rubber spatula to fold in gently.
7. Line a flat baking try with parchment. Plop meringues on top, shaping into medium-size apples with spikes (or you can just make one giant meringue). Sprinkle with chopped hazelnuts.
8. Place in oven and bake 1 1/4 - 2 hours depending on the size of your meringue (even longer if you opted for giant meringue). Remove from oven and let cool.
One year ago: Imperial Potatoes
Two years ago: Grilled Chicken with a Cashew-Tomato Sauce
Three years ago: Black Radish Soup in Roasted Acorn Squash
Four years ago: Caramel Apple Blackout Cake
Five years ago: Raspberry-Topped Lemon Muffins
Cinnamon and Hazelnut Meringue (from Ottolenghi)
Ingredients
200g egg whites (about 7)
260g caster sugar (I used regular)
140g dark brown muscovado sugar
1/2 tsp ground cinnamon
30g hazelnuts, roughly chopped
1. Preheat oven to 225F.
2. Fill a medium saucepan with water and bring to a light simmer.
3. Place egg whites and both sugars in a heatproof bowl large enough to sit on top of the pan (my Kitchenaid mixer bowl works just fine for this).
4. Put bowl over simmering water, making sure it doesn't touch the water and leave it there for about 10 minutes, stirring occasionally until mixture is quite hot (~40C) and sugars have dissolved. (I found the temperature hit 40 far sooner than 10 minutes, but it still needed a bit longer to dissolve.)
5. Whip egg whites on high using a freestanding electric mixer for 8 minutes or until mix has cooled completely and is firm and glossy.
6. Sprinkle cinnamon over the meringue and use a rubber spatula to fold in gently.
7. Line a flat baking try with parchment. Plop meringues on top, shaping into medium-size apples with spikes (or you can just make one giant meringue). Sprinkle with chopped hazelnuts.
8. Place in oven and bake 1 1/4 - 2 hours depending on the size of your meringue (even longer if you opted for giant meringue). Remove from oven and let cool.
Marinated Romano Peppers with Buffalo Mozzarella
Somehow with work travel, I seem to have missed most of the pepper season. Luckily, I managed to catch some beautiful looking peppers still at the farmers' market. Initially I was disappointed that my bag of lovelies wasn't all bell peppers, but then I stumbled across this recipe (and bonus we had leftover arugula and buffalo mozzarella in the fridge!). Thin skinned peppers such as romanos work great in this recipe since they aren't peeled. I think ghost peppers would also work very well here. The recipe calls for letting the peppers marinade for at least 2 hours, but mine probably had less than an hour of time marinating and we had no complaints about flavor.
One year ago: Cubed Pork with Potatoes, Yogurt, and Tamarind
Two years ago: Moroccan Carrots
Three years ago: Basil, Hazelnut, and Chocolate Cupcakes
Four years ago: Lemon and Cranberry Scones
Five years ago: Easy Buttermilk Cake
Marinated Romano Peppers with Buffalo Mozzarella (from Ottolenghi)
Ingredients
6 romano peppers
120 ml olive oil, divided
2 1/2 tbsp finely chopped cilantro
2 1/2 tbsp finely chopped parsley
1 garlic clove, crushed
3 tbsp cider vinegar
100g arugula
200g buffalo mozzarella
coarse sea salt and pepper
1. Preheat oven to 400F. Spread peppers on a roasting tray, drizzle with 2 tbsp olive oil, and sprinkle with salt and pepper. Mix and roast for 12 - 15 minutes until tender and beginning to color.
2. Meanwhile, mix together cilantro, parsley, garlic, vinegar, and 80 ml olive oil. Season with salt and pepper to taste.
3. Put warm peppers in a bowl, pour marinade over them, cover, and leave at room temperature for at least 2 hours (if you have the time!).
4. To serve, lay peppers and arugula on a serving plate and spoon marinade over them. Dot peppers with chunks of the mozzarella. Drizzle with remaining oil and serve.
One year ago: Cubed Pork with Potatoes, Yogurt, and Tamarind
Two years ago: Moroccan Carrots
Three years ago: Basil, Hazelnut, and Chocolate Cupcakes
Four years ago: Lemon and Cranberry Scones
Five years ago: Easy Buttermilk Cake
Marinated Romano Peppers with Buffalo Mozzarella (from Ottolenghi)
Ingredients
6 romano peppers
120 ml olive oil, divided
2 1/2 tbsp finely chopped cilantro
2 1/2 tbsp finely chopped parsley
1 garlic clove, crushed
3 tbsp cider vinegar
100g arugula
200g buffalo mozzarella
coarse sea salt and pepper
1. Preheat oven to 400F. Spread peppers on a roasting tray, drizzle with 2 tbsp olive oil, and sprinkle with salt and pepper. Mix and roast for 12 - 15 minutes until tender and beginning to color.
2. Meanwhile, mix together cilantro, parsley, garlic, vinegar, and 80 ml olive oil. Season with salt and pepper to taste.
3. Put warm peppers in a bowl, pour marinade over them, cover, and leave at room temperature for at least 2 hours (if you have the time!).
4. To serve, lay peppers and arugula on a serving plate and spoon marinade over them. Dot peppers with chunks of the mozzarella. Drizzle with remaining oil and serve.
Sunday, October 5, 2014
Lavender-rubbed Duck Breast with Apricots and Sweet Onions
I was a bit suspicious of this recipe. Would the lavender overwhelm the duck? I don't really want a main course that tastes like potpourri. I don't know why I hesitated because Jerry Traunfield has never steered me wrong. The spice rub on the duck was nothing short of fantastic and the cooking method ensured a crispy skin without being overcooked ... pretty much bliss. I was less in love with the sauce (although I subbed peaches for apricot to avoid using dried), but still, it was wonderful.
One year ago: Spicy Lamb with Yogurt, Cream, and Fenugreek
Two years ago: Roasted Red and Golden Beets
Three years ago: Chana Masala
Four years ago: Linguine with Roasted Tomato and Almond Pesto
Five years ago: Blueberry Boy Bait
Lavender-rubbed Duck Breast with Apricots and Sweet Onions (from The Herbal Kitchen)
Ingredients
4 large boneless duck breasts, skin on
Rub
2 tbsp lavender buds, fresh or dried
1 tbsp dried coriander seeds
1 tsp dried fenugreek seeds
1/2 tsp black peppercorns
grated zest of 1/2 lemon
1 1/2 tsp kosher salt
Rest
1 tbsp olive oil
1/2 large sweet onion, thickly sliced
8 fresh apricots (12 ounces), pitted and quartered, or 1 cup (4 ounces) sliced dried apricots
1/2 cup dry white wine or vermouth
1/2 cup chicken broth
1 to 2 tsp sherry vinegar if needed
1. Trim excess skin from duck breasts. Score skin in diagonal grid pattern, 1" wide.
2. In a spice grinder, blend together rub ingredients. Rub both sides of duck breasts with rub.
3. Swirl olive oil in large skillet over medium-low heat. Place duck breasts skin-side down and cook for 15 minutes until fat is rendered and skin is browned.
4. Flip duck breast and cook 3 - 5 minutes more.
5. Save all but 2 tbsp of duck fat for something else. Stir in onion over medium heat until softens and browns, 3 - 4 minutes.
6. Add apricots, wine, and broth and simmer until it reduces by half and slightly thickens, 5 minutes.
7. Taste sauce and add vinegar and s&p if needed.
8. Put duck breasts skin side down on cutting board and slice 1/2" thick. Place on plates and spoon sauce on top. Serve.
One year ago: Spicy Lamb with Yogurt, Cream, and Fenugreek
Two years ago: Roasted Red and Golden Beets
Three years ago: Chana Masala
Four years ago: Linguine with Roasted Tomato and Almond Pesto
Five years ago: Blueberry Boy Bait
Lavender-rubbed Duck Breast with Apricots and Sweet Onions (from The Herbal Kitchen)
Ingredients
4 large boneless duck breasts, skin on
Rub
2 tbsp lavender buds, fresh or dried
1 tbsp dried coriander seeds
1 tsp dried fenugreek seeds
1/2 tsp black peppercorns
grated zest of 1/2 lemon
1 1/2 tsp kosher salt
Rest
1 tbsp olive oil
1/2 large sweet onion, thickly sliced
8 fresh apricots (12 ounces), pitted and quartered, or 1 cup (4 ounces) sliced dried apricots
1/2 cup dry white wine or vermouth
1/2 cup chicken broth
1 to 2 tsp sherry vinegar if needed
1. Trim excess skin from duck breasts. Score skin in diagonal grid pattern, 1" wide.
2. In a spice grinder, blend together rub ingredients. Rub both sides of duck breasts with rub.
3. Swirl olive oil in large skillet over medium-low heat. Place duck breasts skin-side down and cook for 15 minutes until fat is rendered and skin is browned.
4. Flip duck breast and cook 3 - 5 minutes more.
5. Save all but 2 tbsp of duck fat for something else. Stir in onion over medium heat until softens and browns, 3 - 4 minutes.
6. Add apricots, wine, and broth and simmer until it reduces by half and slightly thickens, 5 minutes.
7. Taste sauce and add vinegar and s&p if needed.
8. Put duck breasts skin side down on cutting board and slice 1/2" thick. Place on plates and spoon sauce on top. Serve.
Spiced Maple Pecan Pie with Star Anise
I've been meaning to make this recipe for ages, so it seems somewhat appropriate that I finally get around to this when the blog is nearing its five year anniversary (how did that happen?). I really should've not waited this long to try this recipe and it really belongs on your holiday table. While I was making the syrup, I thought the anise might be a little overpowering, but once it was in the pie, it worked perfectly to add depth without being overpowering. I had some maple sugar leftover from a mystery guest at our wedding, so I substituted that for an extra maple boost and was not disappointed with the maple flavour in this pie. Finally, she recommends you can use cashews in place of pecans for the pie. I ended up using a three part of pecans, cashews, and pistachios which made for a nice variety of nuttiness. Really though, you likely can't go wrong with this one.
One year ago: Saffron-scented Lamb with an Almond Sauce
Two years ago: Buffalo, Mushroom, and Feta Meatballs
Three years ago: Saag Paneer
Four years ago: Meatballs in Tomato Sauce
Five years ago (seriously?): Raspberry Cheesecake Brownies
Spiced Maple Pecan Pie with Star Anise (from Cook This Now)
Ingredients
Crust
1 1/4 cups all-purpose flour
1/4 tsp salt
10 tbsp unsalted butter, cut into 1/2" pieces
2 to 5 tbsp ice water
Filling
1 cup maple syrup
1/2 cup Demerara or raw sugar (or maple sugar!)
8 whole star anise
2 cups pecan halves
3 large eggs
4 tbsp unsalted butter, melted
2 tbsp dark aged rum
1/4 tsp kosher salt
1. To make crust, pulse together flour and salt in food processor. Add butter and pulse briefly. Add ice water a little bit at a time and pulse until moist enough to hold together. Form into a ball, wrap with plastic wrap, and flatten into a disc. Refrigerate at least 1 hour.
2. On a lightly floured surface, roll piecrust to 12" circle. Transfer to 9" pie plate. Fold and crimp (keeping in mind the dough will shrink).
3. Prick crust all over with a fork. Freeze for 15 minutes or refrigerate for 30 minutes.
4. Preheat oven to 400F.
5. Meanwhile, in a medium saucepan over medium-high heat bring maple, syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until very thick and reduces to about 1 cup, 15 - 20 minutes. If you decide to use a smaller, pot, be very careful it doesn't boil over! Remove from heat and let sit 1 hour.
6. Cover pie with foil and fill with pie weights. Bake for 20 minutes.
7. Remove foil and bake for an additional 5 minutes. Cool on a rack.
8. Meanwhile, reduce heat to 325F. Spread pecans on baking sheet and toast 12 minutes. Let cool.
9. Remove star anise from syrup.
10. In medium bowl, whisk together, syrup, eggs, melted butter, rum, and salt. Fold in pecans.
11. Pour filling into crust and transfer to rimmed baking sheet.
12. Bake 35 to 40 minutes until pie is firm, but giggles slightly. Let cool before serving.
One year ago: Saffron-scented Lamb with an Almond Sauce
Two years ago: Buffalo, Mushroom, and Feta Meatballs
Three years ago: Saag Paneer
Four years ago: Meatballs in Tomato Sauce
Five years ago (seriously?): Raspberry Cheesecake Brownies
Spiced Maple Pecan Pie with Star Anise (from Cook This Now)
Ingredients
Crust
1 1/4 cups all-purpose flour
1/4 tsp salt
10 tbsp unsalted butter, cut into 1/2" pieces
2 to 5 tbsp ice water
Filling
1 cup maple syrup
1/2 cup Demerara or raw sugar (or maple sugar!)
8 whole star anise
2 cups pecan halves
3 large eggs
4 tbsp unsalted butter, melted
2 tbsp dark aged rum
1/4 tsp kosher salt
1. To make crust, pulse together flour and salt in food processor. Add butter and pulse briefly. Add ice water a little bit at a time and pulse until moist enough to hold together. Form into a ball, wrap with plastic wrap, and flatten into a disc. Refrigerate at least 1 hour.
2. On a lightly floured surface, roll piecrust to 12" circle. Transfer to 9" pie plate. Fold and crimp (keeping in mind the dough will shrink).
3. Prick crust all over with a fork. Freeze for 15 minutes or refrigerate for 30 minutes.
4. Preheat oven to 400F.
5. Meanwhile, in a medium saucepan over medium-high heat bring maple, syrup, sugar, and star anise to a boil. Reduce to a simmer and cook until very thick and reduces to about 1 cup, 15 - 20 minutes. If you decide to use a smaller, pot, be very careful it doesn't boil over! Remove from heat and let sit 1 hour.
6. Cover pie with foil and fill with pie weights. Bake for 20 minutes.
7. Remove foil and bake for an additional 5 minutes. Cool on a rack.
8. Meanwhile, reduce heat to 325F. Spread pecans on baking sheet and toast 12 minutes. Let cool.
9. Remove star anise from syrup.
10. In medium bowl, whisk together, syrup, eggs, melted butter, rum, and salt. Fold in pecans.
11. Pour filling into crust and transfer to rimmed baking sheet.
12. Bake 35 to 40 minutes until pie is firm, but giggles slightly. Let cool before serving.
Sunday, September 21, 2014
Avocado and Citrus Salad with Green Olives
The combination on grapefruit, avocado, and olives seemed like an odd choice, but I had faith and my faith was rewarded with a refreshing side salad. It was a little surprising how well the avocados and olives fit into everything. The full recipe below makes a lot of salad. Goin says you should aim for about 1/2 cup of citrus per person. For us, 1 grapefruit and 1 orange seemed the right amount for two people with about 1/2 of an avocado and other pieces scaled haphazardly. The original also calls for a mix of watercress and frisee, but I needed baby spinach for something else, so I decided to just keep things simple. I think it's fair to say this could work with any tender greens of your choice.
Two years ago: Bulgur Salad with Apricot, Radicchio, and Parsley
Three years ago: Dan Dan Noodles
Four years ago: Bolognese Meat Sauce
Avocado and Citrus Salad with Green Olives (adapted from Sunday Suppers at Lucques)
Ingredients
4 lbs mixed citrus fruit (grapefruit, oranges, clementines, tangerines, etc.)
2 tbsp finely chopped shallot
1 tsp red wine vinegar
1 tbsp lemon juice
1/4 cup extra virgin olive oil
2 ripe avocados
1/2 cup pitted green olives
1 bunch watercress, cleaned and tough stems removed
1 bunch frisee, cleaned
1. Zest citrus to get 1 tsp of zest.
2. Cut stem and blossom ends from fruit. Peel fruit and slice into segments, discarding seeds. Retain juice if possible. If not, that's okay too.
3. Combine shallots, 1/4 cup citrus juice from slicing (or just increase other acidic components), vinegar, lemon juice, and 1/2 tsp salt in small bowl. Let sit for 5 minutes.
4. Whisk in olive oil and zest to shallot mixture.
5. Place citrus segments and olives in a large bowl. Spoon 3/4 of vinaigrette over top and sprinkle with 1/4 tsp salt. Toss in watercress and frisee [or other greens of your choice].
6. For plating, you can plate on a platter gently adding in the avocado slices in between a salad sandwich or you can just gently fold the avocado into your salad bowl and serve as I did.
Two years ago: Bulgur Salad with Apricot, Radicchio, and Parsley
Three years ago: Dan Dan Noodles
Four years ago: Bolognese Meat Sauce
Avocado and Citrus Salad with Green Olives (adapted from Sunday Suppers at Lucques)
Ingredients
4 lbs mixed citrus fruit (grapefruit, oranges, clementines, tangerines, etc.)
2 tbsp finely chopped shallot
1 tsp red wine vinegar
1 tbsp lemon juice
1/4 cup extra virgin olive oil
2 ripe avocados
1/2 cup pitted green olives
1 bunch watercress, cleaned and tough stems removed
1 bunch frisee, cleaned
1. Zest citrus to get 1 tsp of zest.
2. Cut stem and blossom ends from fruit. Peel fruit and slice into segments, discarding seeds. Retain juice if possible. If not, that's okay too.
3. Combine shallots, 1/4 cup citrus juice from slicing (or just increase other acidic components), vinegar, lemon juice, and 1/2 tsp salt in small bowl. Let sit for 5 minutes.
4. Whisk in olive oil and zest to shallot mixture.
5. Place citrus segments and olives in a large bowl. Spoon 3/4 of vinaigrette over top and sprinkle with 1/4 tsp salt. Toss in watercress and frisee [or other greens of your choice].
6. For plating, you can plate on a platter gently adding in the avocado slices in between a salad sandwich or you can just gently fold the avocado into your salad bowl and serve as I did.
Spiced Lamb Chops with a Fenugreek Sauce
One of the best parts about traveling to India was the opportunity to finally try authentic Indian food. It's long been a favourite of mine to cook (maybe you've noticed?), but having never traveled to India, it's always been a question in my mind of how close I was actually getting. I left India with a full and satisfied belly, a greater confidence in what I've been doing, and a craving for more Indian food. Unlike some of my colleagues, I know I can go for at least a month without tiring of the rich blend of spices.
As luck would have it, before I left, our meat CSA had given us 2 lbs of lamb loin chops. With all ingredients on hand, this seemed like the perfect recipe to highlight a welcome back from India. The rub on the lamb is full of rich smoky flavours and the fenugreek-cream sauce is rich and wonderful. This really is nothing like what I ate in India (I was in a mostly vegetarian region and the meat I did have was from long braises), but the flavours still capture the essence. Except for the marinade time, this is also a very quick meal. If you're using lamb loin chops and like your lamb a little less rare, you may want to cook longer.
One year ago: (Wedding hiatus!)
Two years ago: Puy lentils with sour cherries, bacon, and Gorgonzola
Three years ago: Sweet-and-sour red peppers
Four years ago: Tomato Galette
Spiced Lamb Chops with a Fenugreek Sauce (from 660 Curries)
Ingredients
2 tbsp ginger paste
1 tbsp garlic paste
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp black cumin seeds, ground
seeds from 2 black cardamom pods, ground
1 tsp cayenne
1 tsp coarse salt
1 lb rack of lamb, cut into chops (loin chops also work well)
2 tbsp mustard oil or canola oil
1 cup half-and half
1/2 cup chopped fresh or frozen fenugreek leaves
1/2 tsp Kashmiri garam masala
1. Combine ginger paste, garlic paste, coriander, cumin, black cumin, cardamom, cayenne, and 1/2 tsp salt in small bowl. Coat lamb chops with rub and refrigerate covered for 30 minutes to overnight.
2. Heat oil in a large skillet over medium-high heat. Add lamb chops (with rub) to oil and sear each side until browned (2 minutes per side). Transfer to serving platter.
3. Pour half-and-half into skillet and bring to a simmer. Add fenugreek leaves, garam masala, and remaining 1/2 tsp salt. Simmer, stirring, until sauce thickens 2 - 4 minutes.
4. Pour sauce over chops and serve.
As luck would have it, before I left, our meat CSA had given us 2 lbs of lamb loin chops. With all ingredients on hand, this seemed like the perfect recipe to highlight a welcome back from India. The rub on the lamb is full of rich smoky flavours and the fenugreek-cream sauce is rich and wonderful. This really is nothing like what I ate in India (I was in a mostly vegetarian region and the meat I did have was from long braises), but the flavours still capture the essence. Except for the marinade time, this is also a very quick meal. If you're using lamb loin chops and like your lamb a little less rare, you may want to cook longer.
One year ago: (Wedding hiatus!)
Two years ago: Puy lentils with sour cherries, bacon, and Gorgonzola
Three years ago: Sweet-and-sour red peppers
Four years ago: Tomato Galette
Spiced Lamb Chops with a Fenugreek Sauce (from 660 Curries)
Ingredients
2 tbsp ginger paste
1 tbsp garlic paste
2 tsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp black cumin seeds, ground
seeds from 2 black cardamom pods, ground
1 tsp cayenne
1 tsp coarse salt
1 lb rack of lamb, cut into chops (loin chops also work well)
2 tbsp mustard oil or canola oil
1 cup half-and half
1/2 cup chopped fresh or frozen fenugreek leaves
1/2 tsp Kashmiri garam masala
1. Combine ginger paste, garlic paste, coriander, cumin, black cumin, cardamom, cayenne, and 1/2 tsp salt in small bowl. Coat lamb chops with rub and refrigerate covered for 30 minutes to overnight.
2. Heat oil in a large skillet over medium-high heat. Add lamb chops (with rub) to oil and sear each side until browned (2 minutes per side). Transfer to serving platter.
3. Pour half-and-half into skillet and bring to a simmer. Add fenugreek leaves, garam masala, and remaining 1/2 tsp salt. Simmer, stirring, until sauce thickens 2 - 4 minutes.
4. Pour sauce over chops and serve.
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